SIT30821 Certificate III in Commercial Cookery - International

0001-01-01

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Intakes

February 2025

Locations

Geelong City Campus

Duration

Full-time: 12 Months

CRICOS code

109762H

Fee

$12,200

Course description

A career in food and the culinary arts is your destiny if you have a love of making people happy with food, see yourself as a team player, and love to explore and create in a fast-paced dynamic kitchen environment.

Learn the fundamentals of food preparation and cooking skills and applying and practicing them across:

A range of appetisers and salads
Poultry and game
Seafood and meat
A variety of hot and cold desserts,
Cakes and yeast goods

You will also master the basics such as:

Stocks, sauces and soups
Vegan and vegetarian dishes
Egg and pasta dishes.

Learn practical skills too, such as food costs, effective communication and time management and have the opportunity to demonstrate these skills during live service periods.

View The Gordon's Uniform and Toolkit requirements here.

Possible career outcomes

Qualified cook/chef
Head Chef
Kitchen attendant
Catering team assistant

Applications & attendance

Intake	Applications	Attendance	Classes	Duration
2025 February Werribee Princes Campus	Open: 14 Feb 2024 Close: 1 Feb 2025	Class Day	Timetable to be advised	Full-time: 12 Months
2025 July Geelong City Campus	Open: 14 Feb 2024 Close: 1 Jul 2025	Class Day	Timetable to be advised	Full-time: 12 Months

Entrance requirements

Academic:

Successful completion of Australian Year 11 or equivalent – Equivalents can be found on our Entry Requirements page.

English:

IELTS Academic overall score of 6.0 with no band below 5.5 (or equivalent) – Equivalents can be found on our English language equivalency page.

Age/other requirements:

You must be 18 years or over at the time of course commencement.

Personal Learning Requirements

There are personal learning requirements for each qualification at The Gordon. These are essential personal capabilities and skills required to successfully complete the course and be ready to work in the industry.

Please review the requirements here and consider any challenges you may have in meeting them. When applying for your course, please let us know what support you may need.

Units & assessments

Core Units	Code	Hours
Clean kitchen premises and equipment	SITHKOP009	13
Coach others in job skills	SITXHRM007	20
Participate in safe food handling practices	SITXFSA006	40
Participate in safe work practices	SITXWHS005	12
Plan and cost recipes	SITHKOP010	40
Prepare appetisers and salads	SITHCCC028	25
Prepare dishes using basic methods of cookery	SITHCCC027	45
Prepare food to meet special dietary requirements	SITHCCC042	75
Prepare meat dishes	SITHCCC036	55
Prepare poultry dishes	SITHCCC035	35
Prepare seafood dishes	SITHCCC037	35
Prepare stocks, sauces and soups	SITHCCC029	35
Prepare vegetable, fruit, eggs and farinaceous dishes	SITHCCC030	50
Prepare vegetarian and vegan dishes	SITHCCC031	40
Produce cakes, pastries and breads	SITHCCC041	55
Produce desserts	SITHPAT016	100
Receive, store and maintain stock	SITXINV006	20
Use food preparation equipment	SITHCCC023	25
Use hygienic practices for food safety	SITXFSA005	15
Work effectively as a cook	SITHCCC043	100
Elective Units	Code	Hours
Package prepared foodstuffs	SITHCCC026	15
Participate in sustainable work practices	BSBSUS211	20
Prepare and present sandwiches	SITHCCC025	10
Prepare specialised food items	SITHCCC044	60
Produce yeast-based bakery products	SITHPAT014	42

Assessment is based on:

Hands-on work
Workplace Tasks
Exam
Written assignments
Industry Placement

Total tuition fee:

$15,000

Total approx. materials and courses expenses:

Fees	Rate	Unit
Materials	AUD $1,656.00	Once
Administrative Fee	AUD $80.00	Once
Equipment Levy	AUD $60.00	Once
Resources	AUD $625.00
Excursion Fees	AUD $100.00	Once

Further study options

SIT40521 Certificate IV in Kitchen Management